Ham Hock Stock

• 2 lbs ham hocks
• water, to cover
• 2 sprigs fresh thyme or 1 teaspoon dried thyme
• 1 bay leaf
• 1 large yellow onion, quartered
• 2 carrots, cut into 2 inch pieces
• 2 stalks celery, cut into 2 inch pieces
• 2 garlic cloves, cut in half
• 3 black peppercorns

1. Place the ham hocks in a large stock pot, and add the remaining ingredients.
2. Add water to cover the hocks by at least 2 inches.
3. Bring to a boil over high heat, stir and reduce heat to medium low.
4. Simmer, uncovered, over medium low heat for about three hours. You want the amount of liquid in the stock pot to reduce by half.
5. Strain the stock through a fine sieve into a large bowl. Cool, cover, and refrigerate overnight.
6. In the morning, the fat will have solidified on top of the stock. Remove the fat from the top of the stock.
7. If desired, portion the stock out into 2 cup amounts and place into freezer bags.
8. Stock can be kept in the fridge for 3 days or in the freezer for 4 months.

ham hocks, water, thyme, bay leaf, yellow onion, carrots, stalks celery, garlic, black peppercorns

Taken from www.food.com/recipe/ham-hock-stock-442908 (may not work)